• USA
  • Pinot Noir
  • ABV 14.1
  • Zalto Denk'Art Burgundy Glass
Anthill Farms Campbell Ranch Pinot Noir 2018

98+ Points - Stuart McCloskey “Perhaps not the most complex in their collection however, the deep-set flavours satisfy me beyond description. Odd for some to understand, but I have a nostalgic / emotional connection and there is not much more I can add save for, it is comparable to hugging an old friend you haven’t seen for years. The bouquet is breathtaking and evocative with wild strawberry, black raspberry, sweet spice, cedar, pencil wood and orange peel. Scents of autumnal woodland emerge with more aeration. It’s so homely and incredibly inviting – I'm swooning! The palate is perfectly balanced. The fruit is judiciously ripe and balanced with a zip of blood orange acidity and super-fine tannins. The harmony, grace and presence are as attractive as the fruit itself – ethereal and exquisitely defined. Poured with Zalto Burgundy glassware and straight from the bottle. Decant if you wish (one hour will suffice). Exceptional now but has the potential to age for 8-10 years. Unquestionably, my favourite and most sustaining Pinot Noir in 2020…”

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Anthill Farms Campbell Ranch Pinot Noir 2018

California, USA

£45.50 per bottle Only 0 in stock

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Anthill Farms

Anthill Farms

"It is comparable to hugging an old friend you haven’t seen for years..." Stuart McCloskey - Anthill Farms Campbell Ranch Pinot Noir 2018.

Anthill Farms was launched in 2004 by partners Webster Marquez, David Low and Anthony Filiberti who all previously worked at Williams Selyem. The trio are deeply committed to producing handcrafted, high quality, cool climate single vineyard Pinot Noir, Syrah and Chardonnay sourced from vineyards in Northern California.

Anthony is the lead winemaker and was raised in Sonoma County. He apprenticed at Oregon’s Bergström which farms without the use of herbicides, pesticides, insecticides or systemic chemicals. They go a step further by composting and treating with homeopathic herbal and mineral teas, rather than using synthetic fertilizers. Understandably, Anthony is a non-interventionist winemaker, committed to gentle handling of grapes from crushing to bottling which is clearly evident - the attention to detail produces wines of magical, unforced purity.

Their operation has grown from a mere 8.5 barrels per year to almost 1,800 cases. This still equates to a tiny operation particularly when the trio produce a string of single vineyard creations, effortlessly expressing the diverse terroirs of the Sonoma Coast and Mendocino County. Most wines are produced in minuscule quantities and are offered via their mailing list members in spring. Outside of their mailing list, a small amount of wine is released every year to local restaurants, wine shops and a tiny amount is exported (thank the Lord!)
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